Henry Wadsworth from Le Manoir is the Young National Chef of the Year

Wadsworth, who works as a chef de partie at the restaurant in Oxfordshire and was a finalist in the competition last year, beat nine other chefs under the age of 24 to the top spot at the live final.

The final was judged by high-profile chefs Alyn Williams, Ben Tish, Daniel Galmiche, Julie Walsh, Lee Westcott, Luke Selby, Mark Sargeant, and Russell Batemen.

Wadsworth’s menu comprised babaghanoush, medjool dates, preserved lemon and tempura; followed by poached halibut Veronique with Suffolk red grapes, cucumber and verjus. He served a dessert of caramelised pear tart.

In second place was Aaron Middleton, a sous chef at Hide Above, whilst third place was taken by Conner Farrer, a chef de partie at The Ritz in London.

“The standard was really high today and the competition was close, especially for second and third. However, for me Henry was really on form and deserved that top spot,” says Mark Sargeant, chair of judges and ambassador for YNCOTY.

“He’s been a part of the competition for two years but today he just nailed it.  His food was simple, delicious and spot on and as soon as I had tasted his three fantastically consistent dishes it was clear he was the winner.”

Other contenders for the award included Thomas Reeves, chef de partie at L’Enclume in Cartmel; Arron Tye, sous chef at Grosvenor Pulford; Gilles Varone, senior chef de partie at Bibendum; Supatthra Viriphan, demi chef at the Chewton Glen Hotel in Hampshire; Luke Turner, demi chef de partie at L’Enclume; Jamie Mackinnon, sous chef at The Seafood Ristorante in St. Andrews; and Jonathan Ferguson, chef de partie at Restaurant Andrew Fairlie.

Kuba Winkowski, the head chef of The Feathered Nest Inn, was crowned The National Chef of the Year the same day as part of the full competition.